A Closer Look at Brettanomyces
These days it seems everyone is talking about Brett, but what makes it so fascinating is that very little knowledge exists about this yeast and its use in brewing.
Displaying results 271-276 of 276
Raw Materials Issue
In this issue, we examine the 2011 hops and barley crops and discuss other topics such as hop contracting.Read More
Barley Resources
The BA has gather a number of important malting barley resources for craft brewers. Links include barley planting and acreage reports.Read More
The Future of Brewing: Genetically Modified Barley?
In this webinar, John Mallett, Production Manager at Bell's Brewery, discusses the evergreen topic of genetically modified barley.Read More
Brewhouse Technology: Using the Polymerase Chain Reaction (PCR) Process to Benefit Your Beer
This webinar, presented by Sylvie van Zandycke and Chris Powell of Lallemand, Inc. provides helpful insight into brewhouse technology.Read More
Multifaceted Hops – Hopping Techniques from Mash Tun to Bright Tank
Matt Brynildson of Firestone Walker Brewing Co. and Vinnie Cilurzo of Russian River Brewing Co. present hopping techniques.Read More
Displaying results 271-276 of 276
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